These Pork & Chili Burritos offer a robust, home-style Mexican experience with tender, slow-cooked pork cubes simmered in a rich, aromatic sauce. The filling is packed with diced onions, green bell peppers, and fresh cilantro, creating a vibrant mix of textures. A unique addition of boiled and mashed tomatillos provides a tangy, green chili depth that balances the savory spices like cumin, cloves, and garlic. Served in warm flour tortillas and finished with a generous sprinkle of Monterey Jack and cheddar cheese under the broiler, these burritos are perfect for family dinners, potlucks, or meal prep.
Pork & Chili Burritos
Description
These Pork & Chili Burritos offer a robust, home-style Mexican experience with tender, slow-cooked pork cubes simmered in a rich, aromatic sauce. The filling is packed with diced onions, green bell peppers, and fresh cilantro, creating a vibrant mix of textures. A unique addition of boiled and mashed tomatillos provides a tangy, green chili depth that balances the savory spices like cumin, cloves, and garlic. Served in warm flour tortillas and finished with a generous sprinkle of Monterey Jack and cheddar cheese under the broiler, these burritos are perfect for family dinners, potlucks, or meal prep.Ingredients
Directions
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Place the pork cubes in a large Dutch oven.
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Add 1 gallon of water and bring to a boil over high heat.
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Reduce heat to low, cover, and simmer until the meat is half-cooked, about 35 minutes.
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Drain off the water from the pork.
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Add the onions, bell peppers, cilantro, tomatoes, garlic powder, salt, cumin, cloves, black pepper, bay leaves, and jalapeno to the pot with the pork.
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Simmer the mixture, stirring occasionally, for 10 minutes to allow flavors to meld.
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Meanwhile, remove husks from tomatillos and boil them in a saucepan with 1 quart of water until tender, about 15 minutes.
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Drain the tomatillos and mash them with a fork or potato masher.
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Add the mashed tomatillos to the meat mixture and simmer, stirring constantly, for 15 minutes.
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Stir in the lemon juice.
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In a small bowl, blend the cornstarch with 1 cup of water until smooth.
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Stir the cornstarch mixture into the meat mixture.
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Simmer for 15 minutes longer, stirring constantly, until the sauce thickens.
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Heat the tortillas gently until softened; you can place them directly on a low burner for a few seconds each or wrap them in foil and warm in a 350F (177C) oven for a few minutes.
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To assemble, place a heaping 1/2 cup of the meat mixture onto the center of each tortilla.
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Fold the sides of the tortilla inward, then roll up tightly from one end.
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Place the burritos on a baking sheet, sprinkle generously with shredded cheese, and broil just until the cheese is melted and bubbly.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 841.6kcal
- % Daily Value *
- Total Fat 47.8g74%
- Saturated Fat 17.0g85%
- Cholesterol 272.4mg91%
- Sodium 213.4mg9%
- Total Carbohydrate 4.0g2%
- Dietary Fiber 1.4g6%
- Sugars 2.4g
- Protein 92.5g185%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tomatillos have a tangy flavor that defines green salsa. If you cannot find them, substitute with green chilies or a combination of lime juice and mild green salsa.
Be careful when heating tortillas on the stovetop to avoid burning; rotate them frequently.
For extra heat, leave the seeds and ribs in the jalapeno or add a second chile.
The filling can be made ahead and refrigerated for up to 3 days. Reheat gently before assembling burritos.
Ensure the cornstarch slurry is mixed thoroughly before adding to prevent lumps in the final sauce.
